Saddle of English Lamb with a Veal and Wild Mushroom Stuffing

Name: Saddle of English Lamb with a Veal and Wild Mushroom Stuffing
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 1 shallot, chopped; 1 tbls vegetable oil; 25 g (1 oz) unsalted butter; 600 ml (1 pt) lamb stock reduced from 1.2 litres (2 pt); 225 g (8 oz) white part of leek, thinly sliced; 4 thin slices pork back fat; 450 g (1 lb) wild mushrooms (trompettes, morilles, cèpes), cleaned, trimmed and chopped; 25 g (1 oz) herbs in season, chopped; 85 ml (3 fl oz) Madeira; 40 g (1½ oz) unsalted butter; 85 ml (3 fl oz) dry white wine; salt and pepper; 1 egg, lightly beaten; 4 tbls double cream; 1 × 1.75 kg (4 lb) short saddle of lamb, unboned; 100 g (4 oz) lean veal

Preparation info

Serves
6

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

1 × 1.75 kg (4 lb) short saddle of lamb, unboned
100 g (4

Europe
United Kingdom
Dinner
Main course
Gluten-free

Method

Preheat the oven to 220–230°C/425– 450°F/Gas Mark 7-8.

Remove the paper-thin skin from the outside of the saddle and bone out the saddle completely. (This can be done by your local butcher.) Keep the fillets separately and remove excess fat from the belly flaps, being careful n